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Corned Beef Hash Pie

February 1, 2018

CornedBeefHashPie

Ingredients

  • 1¾ cups all-purpose flour
  • 1 tsp. kosher salt
  • 1 tsp. sugar
  • ½ cup plus 2 Tbsp. cold unsalted butter, cubed
  • 2 to 4 Tbsp. cold lager beer or beef broth

 

POTATOES

  • 2 medium red potatoes, cut into ¼-in. cubes
  • ½ tsp. kosher salt
  • 3 green onions, chopped
  • 2 Tbsp. unsalted butter, cubed
  • 1 Tbsp. stone-ground Dijon mustard
  • ½ tsp. pepper

PIE

  • ½ lb. thinly sliced corned beef
  • ¼ lb. sliced provolone cheese
  • 1 Tbsp. cold whole milk or heavy whipping cream

Directions

  1. Whisk flour, salt and sugar; cut in butter until the size of small peas. Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
  2.  

    Place potatoes and salt in a saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are crisp-tender, 6-8 minutes. Drain. Return to saucepan; add green onions, butter, mustard and pepper. Cook over medium heat, stirring frequently, until potatoes are tender, 6-8 minutes. Remove from heat; cool.

  3.  

    Roll dough between two pieces of waxed paper to a ⅛-in.-thick, 12-in.- diameter circle. Remove top piece of waxed paper; place a 9-in. pie plate upside down over pastry. Lifting with waxed paper, carefully invert pastry into plate. Remove waxed paper. Trim pastry to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes.

  4.  

    Preheat oven to 400°. Prick bottom and sides of pastry with a fork; line with a double thickness of foil. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool slightly.

  5.  

    To assemble the pie, layer half the corned beef, half the cheese and three-fourths of potato mixture in baked crust. Repeat corned beef and cheese layers; sprinkle with remaining potato mixture. Re-roll dough trimmings; use a heart-shaped cookie cutter to make shamrock petals and a knife to cut out a stem. Top pie. Brush dough trimmings with milk. Bake until crust and cheese are golden brown, 35-40 minutes.

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From → Beef

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